Spinach Pancakes with Chickpea Filling

Ingredients

• 100 g Spinach
• 1 bunch parsley
• 250 g Whole Grain Spelt Flour
• 2 Eggs (size M)
• 200 ml Oat Drink (Oat Milk)
• Salt
• 240 g chickpeas (canned; drained weight)
• 200 g yogurt (3.5% fat)
• 1 tbsp Lemon Juice
• 2 tsp Tahini
• 0.5 tsp ground cumin
• Pepper
• 1 apple
• 2 tbsp olive oil

Instructions

1. 1.

   Wash and shake the spinach and parsley dry. Blend the spinach and half of the parsley with flour, eggs, oat drink, and a pinch of salt in a food processor. Set aside and let it swell slightly.

2. 2.

   Meanwhile, rinse and drain the chickpeas. Mix with yogurt, lemon juice, tahini, and cumin. Season with salt and pepper. Wash the apple, remove the core, and cut it into thin strips.

3. 3.

   Heat a little olive oil in a pan, pour some pancake batter into the pan and fry for 3-4 minutes on each side over medium heat. Continue with the remaining batter to bake 3-4 pancakes.

4. 4.

   Arrange the pancakes on plates, fill them with chickpeas, top with apple slices, and sprinkle with parsley to serve.